Recipe: CCF Tea

Contributor: Bryn Schumacher, MAC Member

Once you step into the world of Ayurveda you will very quickly learn that good digestion is the cornerstone of good health. There are many many ways that we go about achieving this with our clients and here is one way that has been effective time and time again. A tri-doshic tea that can be consumed before, during or after meals. CCF tea enhances comfortable digestion, aids assimilation of food and nutrients and also gently reduces toxins. This is a great tea to sip on everyday with each meal to optimize health.

The Recipe:

Equal parts organic cumin seed, fennel seed and coriander seed

Fresh organic ginger root (optional)

Spring or filtered water, 1/2 cup per serving

1. Preheat skillet on medium heat. Place all seeds into skillet and stir often until the seeds turn slightly golden and become aromatic. Allow to cool and place in a sealed glass jar.

2. When ready to brew, place between 1/2 and 1 teaspoon seeds per cup of water into a pot on the stove. If adding fresh ginger wash and finely chop approximately 1 inch of ginger per serving. Bring water to a boil and then turn down to a simmer, allowing to cook for 3-5 minutes.

3. Strain and enjoy warm or room temperature.


It is recommended to make a larger portion of the dried tea and keep it in a sealed glass jar so for future use.

Ginger should be avoided or held off to steep until after boiling if you are feeling over heated in any way or if you are in a hot climate.



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